Chuck roast tips?

[Rob Thompson (Rob T)]

I'm a new owner, for my 4th smoke , I am going to smoke a Chuck roast on Easter. Just looking for some helpful tips, maybe wood type, seasoning etc. Anything from someone experienced with this will be greatly appreciated.

 

[timothy]

Are you lookin to slice it like a pot roast or shred it like pulled beef?

Tim

 

[Rob Thompson (Rob T)]

Shred it for sandwiches.

 

[timothy]

I like Oak w/Cherry or Hickory mixed. 250-275 pit temp till an Int of 165, then foil it till it feels soft ( with a gloved hand ) open the foil and insert a fork and see if it twists easily like spaghetti.
They usually take the same amount of time as a butt 1 1/2 to 2 hrs depending on pit temps..
HTH.

Tim

 

[Rob Thompson (Rob T)]

Thanks Timothy. Wish me.luck.

 

[timothy]

Nuthin but good luck and tell us how it turned out .

Tim

 

[Bill D-NC]

Your cook times will, of course, depend on the size of the chuck roasts. I usually cook a pair of 4.5 roasts and it takes at least 8 hours, so plan accordingly.

Good Luck ! !





BD

 

[Jerry N.]

When I saw the title, I thought we had a new recipe - Chuck Roast Tips (was guessing some sort of beef tip recipe.) Anyway -

Did you see this:

http://virtualweberbullet.com/shreddedbeef.html

It's in the cooking section? It's a good recipe and pretty simple if you're just starting out.

 

[Carl H.]

Perhaps too late but for shredded beef I like to choose a roast cut as thick as is available. Thinner roasts work fine for braising but for pulled beef thicker seems better.

 

[Al Silverman]

There's always the ever popular Pepper Stout Beef.
http://tvwbb.com/showthread.php?2848-Pepper-Stout-Beef&highlight=psb